Tag Archives: garlic

Artichoke Pasta with Asparagus, Snow Peas and Avocado

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Despite the fact that here in Toronto it definitely doesn’t feel like spring, it’s still a great time to start celebrating it by buying bright and fresh seasonal vegetables. Spring is a perfect time for purification, rejuvenation and restoration. It’s a time when we should be eating more fresh vegetables that are in season. Bright green, chlorophyl-rich veggies are ideal as they help to alkalize and slightly cleanse our body.

This dish is made up of organic artichoke pasta with avocados, snow peas, asparagus and asiago cheese. The asparagus and snow peas are both harvested through spring (depending on the region). Avocados are in-store all year round, but like snow peas and asparagus, their prime season is spring.  They add a perfect creaminess to this dish, all while adding essential omega 3 fatty acids. This meal is lean, light, and very nutritious. However, I can’t take credit for this unique dish as the recipe was actually on the back of the Eden’s Organic Artichoke pasta box. Normally one wouldn’t think to add avocado to a pasta dish, but with the right ingredients, it makes a perfect combination.

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Ingredients:

  • 1 package Eden Organic Artichoke Ribbons (can substitute with pasta of choice)
  • 1 pound asparagus ends trimmed and cut into desired lengths
  • 1 pound snow peas, strings removed
  • 1 avocado, cut into 1/2-inch chunks
  • 2 tbsp freshly squeezed lemon juice
  • 1/4 cup Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • 1 tsp sea salt
  • 1/8 tsp freshly ground black pepper
  • 1/2 cup fresh parsley, chopped (can substitue with basil or mint)
  • 1/4 cup shredded Asiago cheese (can substitue with Parmesan cheese)

Directions:

Cook pasta according to package directions. Boil asparagus for 2 minutes in a separate, medium-sized pot, until bright green. Remove from water and set aside. Add snow peas, cook for 30 seconds, drain and set aside as well. Add extra-virgin olive oil, asparagus, snow peas, garlic, salt and pepper to the pot and cook for 2 minutes. Add cooked pasta, avocado, lemon juice, parsley (or herb of choice) and cheese. Mix well and season with more salt and pepper if needed. Serve with extra freshly grated cheese.

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Spaghetti alla Puttanesca

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This classic southern Italian dish is made with ‘sugo alla puttanesca’ which is sauce traditionally made from diced tomatoes, anchovies, olives, garlic, chili peppers, and capers. However, there are different variations of this sauce as the recipe bellow omits the capers and uses green olives as a substitute. The sauce has a bit of heat, as well as it’s salty from the olives and anchovies, tangy from the lemon juice, and deliciously flavoured from the garlic. It’s a perfect recipe for spicing up a normal tomato sauce.

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This sauce has an interesting story surrounding it, which actually makes it a comical Valentines day meal… It has been said that prostitutes in Naples would make this delicious sauce to lure in prospective clients, which is where the name ‘puttanesca’ is derived from. Despite the story behind this sauce, it’s perfect for any occasion.

This pasta dish is by far one of my favourites, because it’s just so incredibly flavourful, and it was my brother who first introduced me to this dish. My brother has become quite the little chef these days, as I frequently find him in the kitchen trying out new recipes. He has been dying to try this sauce, and boy am I glad that he did. The different tastes of the ingredients are balanced perfectly to bring out great taste. It’s a spicy, cheap and easy sauce that is a definite pleaser.

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Spaghetti alla Puttanesca

Ingredients:
  • 28 oz can diced tomatoes (preferably skinless)
  • 1 pound spaghetti (can use spaghetti of choice)
  • 2 teaspoons crushed red pepper flakes
  • Juice from half a lemon
  • 2 teaspoons parsley
  • 1/4 cup white wine
  • 5 cloves of garlic, coarsely chopped.
  • 1 cup sliced black and green olives
  • 2 teaspoons anchovy paste (I used a tomato based paste called Umami paste)
  • 1 tablespoon extra-virgin olive oil
  • Pinch of cayenne pepper (optional)
Directions:
Heat oil in a pan on medium heat and fry garlic for 1 minute. Add tomatoes and cook for 4 minutes. Now add white wine, olives, crushed red pepper flakes, cayenne pepper and anchovy paste. Add salt and pepper to taste. Stir well. Cook sauce for 8-10 minutes. Once cooked, stir in parsley and lemon juice. Toss together with cooked spaghetti. Garnish with extra parsley, and serve.

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Szechuan Shrimp and Rice Stir-Fry

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Happy New Year everyone!

The holidays have come and gone, and it’s hard to believe we are already into year 2013! Looking back throughout the past year, 2012 was a very stressful one for myself, as there were a lot of challenges and changes, as well as a lot of adjusting and accepting that was required. That being said, I’m excited for 2013 to begin. A new beginning is much needed and I hope to do my very best to make this year a good one. Early this year I will be starting school again, which I’m excited about. This in itself is a new beginning, one that will allow me to one day gain the title of a Registered Holistic Nutritionist. Other than obviously studying, I hope to spend 2013 cooking new, delicious meals, spending time with family and friends, all while making new memories and embarking on new adventures.

This Szechuan style stir-fry is so incredibly flavourful, since it’s made with fresh ingredients including a large amount of ginger and garlic. I find that taking the time to make your own homemade sauce, is much better and healthier than any store-bought sauce. Stir-fries are an easy way to eat your grains, a variety of vegetables and protein, all in one easy to make dish. There are endless variations of asian inspired stir-fries, so it’s all about incorporating what you have, and being creative in the kitchen!

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Ingredients:

  • 1 cup whole-grain brown rice

  • 1 pound shrimp, shelled and deveined

  • 1/2 onion, finely chopped

  • 5-6 garlic cloves, finely chopped

  • 1 inch ginger, finely chopped

  • 1 cup peppers, thinly sliced (I used orange and yellow)

  • 1/2 cup carrot, grated

  • 1 sprig of celery, finely chopped

  • 1/2 cup corn

  • 1/4 cup peas (I used from frozen)

  • 4 tablespoons green onion, finely chopped

  • 1 tablespoon cilantro, finely chopped

  • 3/4 teaspoon chili powder

  • 2-3 tablespoons olive oil

  • 2 tablespoons low-sodium soy sauce

  • Salt to taste

Directions:

Cook rice accordingly and set aside.

Heat oil in a wok or large frying pan. Add garlic and ginger, cook for 2 minutes. Add onions and salt, cook until onions are translucent (about 6 minutes). Add carrots, peas, corn and celery. Stir well and cook for 2 minutes. Add shrimp, soy sauce and chili powder. Cook until shrimps are pink in colour, about 6-8 minutes. Add peppers, cook for 2 minutes. Stir in Szechuan sauce. Keep stirring until sauce has thickened. Mix in rice, cilantro and green onions. Mix well and serve with a garnish of green onions.

Szechuan-Style Sauce:

  • 1/2 cup chicken broth

  • 3 tablespoons low-sodium soy sauce

  • 1 teaspoon sesame oil

  • 2 tablespoons rice vinegar

  • 1 tablespoon worcestershire sauce

  • 2 teaspoons corn starch

  • 1 teaspoon sugar

  • 1 tablespoon honey

  • 1 teaspoon sweet-chili sauce

  • 1 tablespoon garlic, minced

  • 1 tablespoon ginger, minced

  • 2 tablespoons green onion, finely chopped

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Grilled Chicken, Sweet Potato Mash and ‘Blackened Shrimp’

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Lemon-Rosemary Grilled Chicken with Sweet Potato Mash, Grilled Asparagus and ‘Blackened’ Shrimp

Today, I decided to make a traditional chicken dish, consisting of rosemary, lemon and garlic, with some grilled asparagus and a creamy, delicious sweet potato mash. Whenever consuming meat, it’s always best to eat vegetables as well. Choosing two different veggies to accompany the meat is ideal, as this not only ensures extra nutrients, but is definitely a lighter and healthier option. Vegetables add great colour and taste to the dish, keeping in mind that different, deep, bright colours usually means a variety of different vitamins! To make this meal a bit more special, I decided to make a semi-spicy ‘blackened’ shrimp side dish as well. The shrimp’s seasoning really adds the perfect kick to the shrimp. The picture of my superbly filled plate below looks a tad on the busy side, but everything tasted great and went well together. I contemplated to create three separate blog posts, however I decided to throw everything together for one big savory party!

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Lemon-Rosemary Chicken:

Ingredients:
  • 3 chicken breasts
  • 1/4 cup fresh rosemary
  • 2 large lemons (zested and juiced)
  • 3 garlic cloves
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon sea salt (or to taste)
  • 1 teaspoon black pepper
Directions:

Wash and cut chicken breasts into desirable pieces and set aside. In a small food processor (I used The Magic Bullet), blend rosemary, lemon zest, lemon juice, extra-virgin olive oil, garlic, salt and pepper until completely blended. Drench chicken in this mixture and marinate for a half hour. Grill chicken with marinade until browned (6-8 minutes). I used the George Forman grill.

Sweet Potato Mash:

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Unlike some sweet variations of sweet potato mash that use brown sugar or maple syrup, I enjoy more of a savory version that includes garlic. Sweet potatoes are known to be a ‘superfood,’ as they are high in vitamins A, and contain vitamin C, B6, fibre, potassium and many other nutrients. For this reason alone, I usually tend to cook with sweet potatoes more, as opposed to regular potatoes. This tasty side dish can be served with virtually any meat or fish.

Ingredients:
  • 2 large sweet potatoes
  • 1.5 tablespoon butter
  • 2 cloves garlic, finely chopped
  • 2 tablespoons 2% milk
  • Salt and freshly ground pepper, to taste
Directions:
Wash and cut the sweet potatoes length-wise in half. Place the skin side on a baking pan. Bake in the oven at 400F until soft, about an hour. Melt butter in a pot on medium heat and fry garlic until slightly browned. Scoop out the inside of the sweet potatoes and mash in the pot with the butter and garlic. Remove from heat, and add milk. Stir until entirely smooth. Salt and pepper to taste.

 

Asparagus directions: Wash and trim the stocky end off. Drizzle with extra-virgin olive oil, salt and pepper, and grill for 5-6 minutes.

 

‘Blackened’ Shrimp:

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Ingredients
  • 1 pound shrimp, shelled and deveined
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons onion, chopped
  • 2 tablespoons celery, chopped
  • 2 tablespoons red pepper, chopped
  • 1 garlic clove, chopped
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon ground thyme)
  • 1 tablespoon parsley
  • 1/4 cup white wine
Seasoning Ingredients:
  • 1.5 teaspoons paprika
  • 1.5 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
Directions:
Add together all of the seasoning ingredients and mix well. Marinate shrimp in seasoning, and set aside.

Heat the oil in a pan over medium-high heat. Add onion, celery, red pepper and saute for 2 minutes. Add garlic, thyme, parsley, saute for another 2 minutes. Add wine and let reduce to half. Toss the shrimps in and saute until cooked, about 4-5 minutes. Salt and pepper to taste.